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Eggplant in Spicy Sauce

Source: The Heritage of Chinese Cooking
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Active Time:  25 Minutes
Total Time:  50 Minutes
  Serves 8
The eggplant is called k'un-lun tzu kua by the Chinese, meaning "Malayan purple melon." The name is evidence that, even though this remarkable vegetable has been documented in China as a common vegetable as far back as the Zhou dynasty (1050 BC-AD 249), it arrived via southeast Asia. Very possibly it originated in India, traveled to Southeast Asia, then into China.
4 medium eggplants
3 tablespoons groundnut peanut oil
8 oz ground pork
2 tablespoons minced fresh ginger
6 large cloves garlic, minced
2 scallions, chopped
1 teaspoon hot chili bean paste (available at Chinese stores)
For Seasonings:
1/2 cup Family Chicken broth
3 tablespoons light soy sauce
Good pinch of white pepper
1 teaspoon sugar
1 tablespoon cornstarch, mixed with a little cold water
Other necessary recipes:
Family Chicken Broth
Eggplant in Spicy Sauce Recipe at
Slice the eggplants in half crosswise and then into thick finger-length pieces. Bring a pot of water to a boil. Add the eggplant and quickly bring back to a boil. Drain immediately and refresh in cold water. Take care the eggplant is not mushy. Place on a plate until ready for use.

Heat the groundnut oil in a preheated wok and bring to smoking point. Stir-fry the ground pork until the color changes. Add the ginger, garlic and the scallions and stir-fry until fragrant. Add the hot chili bean sauce and mix through. Add the eggplant and toss quickly over high heat. Add the seasonings, stirring constantly, until the sauce thickens and coats the pieces. Serve hot, with steamed rice.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 196
Fat. Total: 10g
Fiber: 7g
Carbohydrates, Total: 21g
Sodium: 374mg
% Cal. from Fat: 46%
Cholesterol: 19mg
Protein: 9g
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